Salmon, leek and asparagus lasagne

Serves 8

Serve this salmon, leek and asparagus lasagne with a nice fresh green salad to refresh the palate

Preparation time: 25 minutesCooking time: one hour

YOU NEED:

600g skinless salmon fillets

Salt and black pepper, to season

3 bunches asparagus, woody ends trimmed, halved crossways

150g butter

2 large leeks, pale section only, washed and thinly sliced

125g plain flour

1 litre semi-skimmed milk

1 tbsp finely grated lemon rind

2 tsp Dijon mustard

1 large handful chopped fresh dill

110g finely grated parmesan

Olive oil spray

200g Morrisons fresh lasagne sheets

200g fresh spinach leaves

METHOD: Put a steamer on to the oven with water in the bottom and a sheet of non-stick baking paper in the steamer.

Place the salmon fillets in the steamer. Season with salt and pepper. Cover and cook for eight minutes or until just cooked through. Set aside for five ­minutes to cool slightly.

Once cooled, use a fork to flake the salmon into large pieces.

Meanwhile, cook the asparagus in the steamer, covered, for four minutes or until bright green and tender crisp.

Transfer to a large bowl of iced water and set aside for two minutes to refresh. Drain and pat dry with paper towel.

Melt 25g of butter in a saucepan over a medium-low heat. Add the leek and cook, partially covered, stirring ­occasionally, for 12 minutes or until soft.

Transfer the leek to a colander and press to remove excess liquid.

Heat the remaining butter in a large saucepan over a medium-high heat until it is foaming. Add the flour and cook, ­stirring, for around two minutes or until the mixture bubbles and starts to come away from the side of the pan. Remove from heat.

Gradually add the milk, whisking ­constantly until smooth. Then, place the milk mixture over a medium-high heat and bring to the boil, stirring constantly with a wooden spoon, for around three minutes or until the sauce thickens and coats the back of the spoon.

Stir in the leek, lemon rind, mustard, dill and half the parmesan. Season with salt and pepper, to taste.

Preheat the oven to 180C/160C fan/Gas 4. Lightly grease a 30x19cm ovenproof dish with a little olive oil spray. Line the base with one third of the lasagne sheets.

Top with one third of the sauce. Arrange the asparagus on top with a scattering of spinach.

Top with half the remaining lasagne sheets and half the remaining sauce.

Top with the salmon and the remaining spinach. Season with salt and ­pepper. Top with the rest of the lasagne sheets and sauce. Sprinkle with the remaining parmesan.

Place the dish on a baking tray and bake for 30 minutes or until golden.

Grilled salmon and quinoa salad

Serves four

Dress the quinoa salad while it is still warm then let it chill and marinate for at least an hour before serving

Preparation time: 20 minutesCooking time: 20 minutesYOU NEED:

370g quinoa

400ml vegetable stock made from two Morrisons Vegetable Stock cubes

1 blood orange or normal orange

Half a cucumber

2 small baby gem lettuces

4 tbsp lemon juice

2 tbsp lemon zest

1 tbsp thyme, chopped

3 tbsp olive oil

Salt and pepper, to taste

4 medium salmon fillets

10 black olives, sliced

2 tbsp fresh mint leaves, chopped

METHOD: Rinse the quinoa in a strainer with lots of fresh, running water.

Place the stock cubes in a measuring jug and add 400ml of boiling water. Stir until the cubes have mixed into the water, then combine the quinoa and broth in a large saucepan and bring it to a boil over a medium-high heat.

Cover and reduce heat to a simmer for about 15 minutes.

Meanwhile, thinly slice the orange and cucumber and arrange on to plates.

Tear and wash the baby gem lettuce and add to the plates, along with the cucumber and orange.

Combine the lemon juice, zest, thyme and olive oil to make the vinaigrette. Season with salt and pepper, to taste. Pour about 2 tbsp of dressing over the salad on the plates.

Remove the cooked quinoa from heat and fluff with a fork to cool slightly. Season to taste and refrigerate.

Portion, rinse and pat dry the salmon. Lightly brush the salmon pieces with some olive oil. Over a low-medium heat, grill the salmon, flesh-side down, for around four minutes. Flip to skin-side down and ­finish cooking until medium-rare – about five more minutes.

Arrange the quinoa on the serving plates and top with grilled salmon.

Add the black olives on top, tear and add the mint leaves for garnish. Serve immediately.

TIP: For the best flavour, be sure to dress the quinoa salad while it is still warm then let it chill and marinate for at least an hour before serving.

One-pot salmon with cherry tomatoes, courgettes and baby potatoes

Serves four

Add sliced lemon to this one-pot salmon with cherry tomatoes, courgettes and baby potatoes for colour and flavour

Preparation time: ten minutes

Cooking time: 35 minutesYOU NEED:

650g new potatoes

2 tbsp olive oil

Salt and pepper, to taste

2 sliced courgettes

250g cherry tomatoes – left on the stem

2 fresh rosemary sprigs

2 tbsp balsamic vinegar

4 large salmon fillets from the Morrisons fresh fish counter

One lemon – optional

METHOD: Preheat the oven to 200C/180C fan/Gas 6. Put the new potatoes and olive oil into a deep ­baking tray and toss to combine. Season well with salt and ­pepper and bake for 15 minutes, until slightly golden.

Add the courgettes, tomatoes, rosemary and balsamic vinegar, combine, and bake for another ten minutes. Season the salmon fillets and add to the tray of vegetables, on top of the courgettes, and cook for a final ten-to-12 minutes, until the salmon is just cooked and has turned from orange to pale pink. Serve immediately.